EVALUATION OF JAM AND SYRUP PROCESSING POTENTIAL OF THREE SUMMER-BEARING RASPBERRY CULTIVARS

Rezumat

The development of value-added products represents a strategic approach to increasing the profitability and sustainability of small fruit production. This study aimed to evaluate the jam and syrup processing potential of three summer-bearing raspberry (Rubus idaeus L.) cultivars. Fruits from each cultivar were subjected to standardized processing protocols, and the resulting products were analyzed for physicochemical properties (soluble solids, titratable acidity, and vitamin C). Significant differences among cultivars and processing methods were observed, particularly in titratable acidity, soluble solids and total sugars, suggesting that cultivar selection plays a decisive role in determining product quality and market suitability. Overall, the findings highlight the importance of cultivar choice in optimizing raspberry-derived jam and syrup production, exhibiting variable total sugar contents between cultivars (syrup: ‘Canby’-84,4 g/L; jam: ‘Willamette’ 55.67 %).